Researchers at the University of Minnesota are zeroing in on the time and temperature needed to pasteurize colostrum without losing any Immunoglobulin G (IgG). Current batch-pasteurization methods result in a loss of about 25 percent to 30 percent of the IgG in colostrum.

So far, they have determined the temperature just below what destroys the IgG in milk. Now they are trying to determine the exact time to cook the milk in order to destroy pathogens present. “If you can pasteurize an egg in a shell to kill salmonella, there has to be a way to pasteurize colostrum and not lose IgG,” says veterinarian Sandra Godden.

Her team hopes to have an answer early this summer.